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Lambrusco Reggiano
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Classification: DOC (Denominazione di Origine Controllata - Quality Wines Produced in a Specific Region)
Color: from rosé pink to lively ruby red
Production zone: Emilia Romagna
Minimum alcohol content: 10.5%
Varieties used: Lambrusco Salamino, Lambrusco Marani, Lambrusco Maestri, Lambrusco Montericco (alone or together). Up to 15% Ancellotta is permitted. |
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Lambrusco Reggiano is one of the most characteristic wines of the Italian province of Reggio Emilia, from which it takes its name, and its unquestionable quality is increasingly appreciated.
Ranging in color from rosé pink to a lively ruby red, this sparkling wine has a flavour that can vary from dry to semi-sweet, but is always fresh and well balanced.
This kind of wine has a precise place within the cuisine of Emilia-Romagna, since its task is to "clean" the mouth during a meal consisting of classic local dishes, namely cotechino (pork sausage), zampone (sausage product stuffed in a pig's trotter) or boiled meat dishes.
Owing to their fizziness, Lambruscos are unparalleled in this task, although other more well-structured wines would be equally good with pork.
In recent years Lambrusco has successfully shaken off the reputation of cheap Italian wine par excellence, finding increasing endorsement from both oenologists and consumers, which has helped restore the sparkle to this interesting product of Emilian viticulture.
At the same time, Lambrusco has also made a comeback in enoteche (fine wine library-cum-bar) throughout Italy because its characteristics make it the ideal choice for a pleasant evening with friends, especially if the menu is on the heavy side in terms of fat.
In restaurants and trattorie dotted along the ancient Roman road known as the via Emilia, and in the surrounding hills, Lambrusco is often served with egg pasta, generally Tagliatelle, served with meat ragout, or with the traditional gnocco, thin squares of savoury dough fried in lard or oil and served with sliced cured meats, soft cheeses and pickled vegetables.
This wine is best enjoyed young, served chilled (12-14°C) and uncorked at the table.
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